Description

These Garlic Butter Parmesan Rolls are soft, fluffy, and bursting with rich flavors of roasted garlic, melted butter, mozzarella cheese, and fresh parsley. Perfectly baked to a golden brown with a deliciously savory topping, these rolls make an irresistible accompaniment for dinner or a flavorful snack on their own.

Ingredients

Scale

Dough Ingredients

1/2 cup whole milk, lightly warmed
2 tablespoons granulated sugar
1 envelope (2 1/4 teaspoons) active dry yeast or instant yeast
4 tablespoons unsalted butter, melted and lightly cooled
1 large egg, room temperature
1 large egg yolk, room temperature
2 cups all purpose flour
1 teaspoon kosher salt

Roasted Garlic Filling

4 heads of garlic, tops cut off to expose individual cloves
1 tablespoon olive oil
4 tablespoons unsalted butter, softened to room temperature
1/4 cup chopped parsley
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
2 cups shredded mozzarella cheese, preferably thick-cut

Topping

2 tablespoons butter, melted
1 tablespoon chopped parsley
1 tablespoon freshly grated parmesan cheese, plus more for garnish
1–2 teaspoons minced garlic

Instructions

Activate the Yeast: Warm the milk to about 110°F. In a stand mixer bowl, combine the warm milk, sugar, and sprinkle the yeast on top. Let it sit undisturbed for 7-10 minutes if using active dry yeast, until bubbly and fragrant. If using instant yeast, skip this resting period.
Make the Dough: Add melted butter, egg, egg yolk, flour, and salt to the yeast mixture. Knead with the dough hook on medium speed for 6-8 minutes until dough is smooth. Add a tablespoon of flour if dough is too sticky. Alternatively, knead by hand for 10 minutes on a lightly floured surface.
First Rise: Shape dough into a ball and place in a lightly greased bowl. Cover tightly with plastic wrap and a kitchen towel. Let it rise in a warm space until doubled in size, about 1-2 hours.
Roast the Garlic: Preheat oven to 400°F. Peel outer layers of garlic bulbs and place cut side up in a foil-lined small baking dish. Drizzle with olive oil and tent with foil. Roast for 30-40 minutes until cloves are golden and tender. Let cool and extract cloves from skins.
Prepare the Dough Surface: Punch down risen dough onto a lightly floured surface. Roll into a 13×8 inch rectangle.
Prepare the Filling: Pulse roasted garlic cloves in a food processor until paste-like. Spread softened butter over dough, leaving a border around edges. Evenly spread garlic paste, then sprinkle chopped parsley, salt, and pepper. Top with shredded mozzarella and gently pat cheese into mixture.
Roll the Dough: Roll dough tightly into a log starting from the longest side with seam down. Stretch log gently if needed and pinch seam closed. Optionally trim the ends if they are smaller.
Cut the Rolls: Using a sharp knife or unscented floss, cut the log into 9 equal pieces.
Second Rise: Line a 9×9 inch baking dish with parchment paper. Place rolls inside, cover tightly with plastic wrap and kitchen towel, and let rise in warm place until puffy, about 1-2 hours.
Bake the Rolls: Preheat oven to 350°F. Remove covers and bake rolls for 30-35 minutes or until lightly golden brown.
Prepare the Topping: Mix melted butter, chopped parsley, parmesan cheese, and minced garlic in a small bowl.
Finish the Rolls: Once baked, immediately brush rolls with the prepared topping. Garnish with extra grated parmesan if desired. Serve warm and enjoy.

Notes

Ensure milk is warm but not hot to avoid killing the yeast.
If dough is sticky, add flour gradually to avoid tough rolls.
Roasting garlic mellows its sharpness and adds rich sweetness to the filling.
Using parchment paper for baking helps contain any filling leakage.
Rolls are best enjoyed fresh but can be reheated and brushed with additional butter before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: garlic butter rolls, parmesan rolls, homemade bread, savory rolls, roasted garlic bread